Double Chocolate Banana Muffins
These vegan Double Chocolate Banana Muffins are moist, soft, and bursting with intense chocolate flavor. They’re sweetened only with banana and maple syrup!
These double chocolate banana muffins are full of surprises. When you make them to share, you’ll get a lot of:
“Wait, these are vegan?” and “What?! These are gluten-free?“
The answers are yes and yes!
Oh, and did I mention that all the sweetness in this recipe comes from maple syrup and ripe bananas? Use stevia-sweetened chocolate chips and these muffins are completely free of refined sugar.
Let me tell you, coming up with this recipe took a lot of trial and error, but the results are definitely worth it. The muffins are moist, fluffy, and soft, with a rich chocolate flavor thanks to cocoa powder and chocolate chips. You can add chopped walnuts instead of the chocolate chips, or do half-and-half if you just want to add a bit of crunchy texture and nutty flavor to the original recipe, but I usually stick with the chocolate chips. You can never go wrong with chocolate, right?
As for the banana flavor, that’s a little more subtle—the banana is more for binding in this recipe, so if you’re looking for more of a banana-bread-like flavor, I recommend my One-Bowl Vegan Banana Bread instead.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Gluten-free oat flour
- Xanthan gum
- Baking powder
- Baking soda
- Sea salt
- Cocoa powder – Either Dutch process or natural cocoa powder can be used for this recipe.
- Flax egg – Here’s how to make a flax egg.
- Maple syrup
- Coconut oil
- Vanilla extract or vanilla bean
- Ripe bananas
- Unsweetened almond milk
- Chocolate chips
What Is Xanthan Gum?
Xanthan gum is a common ingredient used in gluten-free baking; it’s a plant-based food additive that imitates gluten. It emulsifies, binds, and adds volume to these gluten-free chocolate muffins. You should be able to find it in the baking aisle at most grocery stores, or it can be ordered online. Don’t skip it—it’s essential to the success of this recipe!
What Is the Best Gluten-Free Flour for Baking?
I don’t think there’s any one flour that’s better than the others—they all have their place in a gluten-free pantry! For this recipe, I chose oat flour because of its light texture and subtle oat flavor.
How to Make Double Chocolate Banana Muffins
Here’s what you need to do to make these rich, gluten-free vegan chocolate muffins!
Prepare. Preheat the oven to 350ºF and prepare a muffin tin with muffin liners or by coating it lightly with coconut oil, then dusting with sifted cocoa powder, shaking off the excess.
Mix dry ingredients. In a small bowl, whisk the flour, baking powder, baking soda, xanthan gum, sea salt, and cocoa powder.
Mix wet ingredients. Whisk the flax eggs, maple syrup, and coconut oil in a medium bowl for about a minute, or until incorporated. Add the vanilla extract, mashed bananas, and almond milk and stir for another minute.
Combine wet and dry ingredients. Stir the dry ingredients into the wet ingredients, scraping down the sides as needed. Do not over-mix. Fold in the chocolate chips.
Fill the muffin tin. Divide the muffin batter into the muffin tin holders; I usually make 10 larger muffins, but you can also do 12 smaller muffins. Add a few more chocolate chips on the tops if you’d like.
Bake. Place the muffin tin in the oven and bake for 20 to 23 minutes. Cool for 5 minutes, then slide a butter knife around the edges of the muffins and carefully remove them. Let them finish cooling on a wire rack.
Tips for Success
Here’s how to make perfect Double Chocolate Banana Muffins!
- Not a fan of banana? As mentioned above, these don’t have a very pronounced banana flavour, but if you’re baking these for someone who’s just not a fan of banana at all, you can use bananas that are less ripe. They’ll still act as a binder and add moisture to the recipe, but they don’t have as strong of a flavour as ripe bananas.
- Choosing chocolate chips. Dark chocolate is my prefered choice, but you can also use stevia-sweetened chocolate like Lily’s Dark Chocolate Baking Chips to make these refined-sugar-free.
- Testing for doneness. The muffins should spring back when you gently press them in the center if they’re done.
What Is the Secret to Moist Muffins?
Every muffin recipe is different, but for these Double Chocolate Banana Muffins, it’s the coconut oil and banana that makes them super moist. Coconut oil is always my favorite for vegan baking because it yields such a tender, moist crumb.
How to Store
Store these muffins in an airtight container on the countertop for up to 4 days.
Can I Freeze These?
Yes, you can freeze Double Chocolate Banana Muffins for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before serving, or warm them up in the microwave.
Enjoy friends! If you make this vegan Double Chocolate Banana Muffins recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Double Chocolate Banana Muffins (Vegan & Gluten Free)
Ingredients
- 4.5 ounces gluten free oat flour, (127g)/1 ¼ cups raw oats – I grind up oats in a blender
- ½ teaspoon xanthan gum
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup cocoa powder, sifted 20g
- 1 flax egg
- ⅓ cup maple syrup, 84g
- ¼ cup coconut oil, melted, 56g
- 1 teaspoon vanilla extract, liquid or gel or ½ of a vanilla bean, scraped
- ¾ cup mashed bananas, very ripe bananas
- ⅓ cup dairy free milk, any kind works
- ¾ cup vegan chocolate chips, plus a few extra for on top*
Instructions
- Preheat the oven to 350°F/180°C. Prepare a muffin tin or line with cupcake liners. If preparing the actual tin, using parchment paper, rub the insides of a muffin tin holders lightly with coconut oil, then sift cocoa powder over to coat insides and shake off the excess in and on top of the tin. So essentially, flouring and buttering like you would a cake pan. Set aside.
- In a small bowl, whisk the flour mix, baking powder, baking soda, xanthan gum, sea salt and cocoa powder to combine.
- In a medium bowl, add the flax eggs, maple syrup and the coconut oil. Whisk together for about 1 minute until incorporated. Add the vanilla extract/bean, the mashed bananas and the almond milk. Mix together for about 1 minute until bananas are completely incorporated. Add the dry ingredients to the wet and mix again, scraping the sides and ensuring everything is combined. Do not over mix.
- Fold in the chocolate chips. The batter should be very thick.
- Spoon the batter into the muffin tin holders. I like to do 10 larger muffins, but you could also do 12 normal sized muffins. Add a few extra chocolate chips on top if you’d like, it makes them prettier!
- Bake the muffins for 20 to 23 minutes. I’ve done both times and prefer 23 minutes. Remove from oven and let cool for 5 minutes, then using a butter knife or a toothpick, slide around the edges of the muffins and remove. Place on a cooling rack to cool completely. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi these look amazing! I try to be vegan and oil free . Do you think I can omit the oil? Maybe sub another flax egg?
Hi Merri,
Oh I’m really not sure since I’ve not tested that! The oil really helps with moisture. I can’t guarantee it, but maybe another REALLY MOIST banana equivalent to that amount? I hope that helps and please let me know if you try it!
These are delicious!! Thank you for this wonderful recipe!! My boyfriend and I have both gobbled down several of these since I baked them this morning. As I was putting the recipe together, I realized that I didn’t have any flax, so substituted it with 1 tbsp of Chia seeds soaked in 3 tbsp of water for 15 minutes and it worked beautifully. These are delicious and I’m thrilled to add another healthy vegan snack to my arsenal!! Thank you!!
Hi Julie,
Aww thank you so much and you’re so welcome!! Great to know chia seeds work so well here too!!
These muffins are easy to make, and taste absolutely divine! Every time I serve them, I am asked for the recipe. They are also my mother’s new go-to treat to have on hand. Thank you so very much!!
Hi Shelley,
Thank you so much!! You’re so welcome!!!
These were so delicious and chocolaty. Enjoyed by adults and kids. I halved the maple syrup and didn’t have xanthum gum so used a teaspoon of ground flax. Came out perfectly. Love your recipes!
YAY! We’re so happy you and your family enjoyed it, Debbie! Thanks for sharing!
Ha! I left my comment on the freezing bananas page instead of this one, so here is a copy for folks who need a good recommendation for the recipe. And…btw…for that person who asked about omitting oil. Bananas and apples are often used as substitutes for oil. Banana ratio is 3/4 c banana for 1 cup oil. Applesauce ratio is 1:1.
For two days I’ve been going to make some muffins and put it off. Today your post leading to chocolate/banana/chocolate chip muffins came as a sign from the universe! I quickly took a frozen banana from the freezer, took a nap while they thawed, and got busy making them! Delicious and PERFECT! I did have to use a substitute for oat flower as I can’t eat oats, but everything else was handy and went together perfectly. Hot out of the oven I slipped some to my neighbors on both sides after I taste-tested. I’m sure I’ll hear good reviews from them. Thanks for a way to help let them know I am thinking about them!
I have this recipe printed out and ready for another time I want to impress folks! (I have to tell you, I promised myself I would NEVER make chocolate or chocolate chip muffins…just cause that’s just not a good breakfast habit. I rationalized by telling myself they are cupcakes and am having them for an afternoon snack! .)
Haha! Wow, Randy thanks so much for sharing! There has been many a night where I promise myself that this would be my last time eating a recipe. Your rationalization skills are top-notch I must use that one day. Thank you so much for your review and I hope you have an amazing day!
These muffins are amazing: moist, fluffy, rich and yet they’re GF, refined sugar free (except for any added choc chips )AND so easy and fast to make. What more could one ask for? They check all the boxes for my family, like so many of Jessica’s recipes! These are going to be in constant rotation!!
We’re so happy that you and your wonderful family enjoyed this recipe Maureen! Thank you so much for reading and leaving such a nice comment!
Excellent. .
Holy moly! Quite possibly the best gluten free vegan muffins I’ve ever had! Wow, will be putting these on rotation. Loved by all, thank you!
Aww wow thanks soo much for sharing Amanda! YAY!